a vegetarian lentil casserole?

I’m trying to find a recipe I knew a few years ago, but now I can’t find it in my home or on the internet. I know its main ingredients were lentils and basmati rice, and I baked it in a casserole dish. It had onion and maybe two cloves of garlic. I think it also had either tomato sauce or a tomato paste that was barely noticeable but just enough, after the casserole baked. I used to put vegetarian crumbles on top, or shredded cheese, if I wasn’t making it for any vegans. does anyone know of anything like this, or at least how to reconstruct it if I can remember all the ingredients?

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INGREDIENTS (Nutrition)
1/2 cup uncooked long grain white rice
2 1/2 cups water
1 cup red lentils
1 teaspoon vegetable oil
1 small onion, chopped
3 cloves garlic, minced
1 fresh tomato, chopped
1/3 cup chopped celery
1/3 cup chopped carrots
1/3 cup chopped zucchini
1 (8 ounce) can tomato sauce
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon ground cumin
salt and pepper to taste

DIRECTIONS
Place the rice and 1 cup water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 20 minutes. Place lentils in a pot with the remaining 1 1/2 cups water, and bring to a boil. Cook 15 minutes, or until tender.
Preheat oven to 350 degrees F (175 degrees C).
Heat the oil in a skillet over medium heat, and stir in the onion and garlic. Mix in tomato, celery, carrots, zucchini, and 1/2 the tomato sauce. Season with 1/2 the basil, 1/2 the oregano, 1/2 the cumin, salt, and pepper. Cook until vegetables are tender.
In a casserole dish, mix the rice, lentils, and vegetables. Top with remaining tomato sauce, and sprinkle with remaining basil, oregano, and cumin.
Bake 30 minutes in the preheated oven, until bubbly.

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